Panang Meatballs 1 lb ground beef 3 tablespoon flour all-purpose 2 tablespoon vegetable oil 2 tablespoon curry powdered 2 tablespoon peanut butter 1 tablespoon sugar 1 tablespoon nam pla (fish sauce) 1 1/2 cup coconut milk Shape ground beef into 24 1-inch balls coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce mix well. Add coconut milk. Bring to boiling reduce heat. Add meatballs to coconut milk mixture. Cover cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice. COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water let stand 5 minutes. Place mixture in blender container. Cover blend 1 minute. Makes 1 1/3 cups. Yield: 4